In a large mixing bowl, combine the cottage cheese, canned chickpeas (well-drained), halved cherry tomatoes, diced cucumber, finely chopped red onion, and freshly chopped parsley. Gently mix the ingredients using a spatula.

In a small bowl, whisk together fresh lemon juice, extra virgin olive oil, a pinch of salt, a dash of pepper, and ground cumin until smooth.

Pour the freshly made dressing over the salad mixture and gently toss until well-coated.

Before serving, taste the salad and adjust the seasoning as necessary.

If desired, take clean lettuce leaves and line the serving plates.

Scoop portions of the salad onto the prepared lettuce leaves or bowls, garnish with additional parsley, and serve immediately.

Enjoy your salad right away or store leftovers in a sealed container for up to 3 days.